Entire Cheesecake with crust for 491cal + 44.8g protein

Crust:

• 60g oats
• 40g sugar-free syrup
• 1 tsp vanilla extract
• 1/4 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Blend oats in a blender until a little bit “powdery”
2. Mix in sugar-free syrup, vanilla, baking powder, and salt until a thick dough forms.
3. Spread dough onto an 8-inch deep round cake pan lined with parchment paper until it covers the bottom. You can wet your fingers a bit to make it easier
4. Pre-bake at 350°F for 10 minutes.

Filling:

• 150g nonfat Greek yogurt
• 145g low-fat cottage cheese
• 32g egg beaters
• 60g powdered Stevia (I made it by blending Stevia and 2.5g cornstarch for a few minutes)
• 8g cornstarch
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1/4 tsp Xanthan gum

Instructions:

1. Whisk all filling ingredients together until smooth.
2. Pour into pre-baked crust.
3. Bake at 350°F for 45 minutes.
4. Let it sit in the freezer for a few hours before cutting and serving.

Top with any toppings you like.

Enjoy!